cups whole blueberries, fresh or frozen tablespoon lemon juice cup sugar tablespoon cornstarch teaspoon cinnamon cups hulled and crushed strawberries cup granulated sugar tablespoon cornstarch Dough for four pie crusts
Heat blueberries in a medium saucepan over medium heat for about 5-7 minutes. Add the lemon juice. Sift the sugar, cornstarch and cinnamon together. Add the mixture to the berries and stir to combine. Reduce heat to low and cook for 2-3 minutes.
Heat strawberries and sugar in a medium saucepan over medium heat until they start to release their juices, about 3-5 minutes. Reduce heat to medium low. Gradually whisk in the cornstarch. Simmer the berries until the juices thicken, approximately 3-5 minutes.
Roll out each pie crust until it is about 1/8-inch thick and 12-inches in diameter. Using a 3.5-inch star-shaped cookie cutter, cut the dough into 32 star shapes.
Carefully spoon one tablespoon of blueberry filling into the center of 8 pie crust stars. Repeat with the strawberry filling.
Gently place the remaining pie crust stars over the top of the filling. Dip the tines of a fork in flour and carefully seal all the edges of the pies. Place the pies in the refrigerator and chill for 30 minutes.
Heat 2-3 cups of vegetable oil in a large skillet. Add the pies to the hot oil a few at a time. Fry for two minutes on one side. Carefully flip the pies over and fry for an additional minute until the crust is golden brown.
Drain pies on paper towels. Top with sugar.
202 kcal per serving